Crock Pot Panama Pork Stew Recipes

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SLOW-COOKER PORK STEW



Slow-Cooker Pork Stew image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

Steps:

  • Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
  • Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
  • Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams

SLOW-COOKER ASIAN PORK STEW



Slow-Cooker Asian Pork Stew image

Take slow cooker pork stew far east with Asian ingredients including water chestnuts, bamboo shoots and hoisin sauce. Ladled over rice, it's a complete meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 8

Number Of Ingredients 15

2 lb boneless country-style pork ribs, cut into 2-inch pieces
3 medium carrots, cut into 1-inch slices
2 medium onions, cut into 1-inch wedges
1 package (8 oz) fresh whole mushrooms, cut in half if large
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
4 large cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
4 cups water
2 cups uncooked long-grain white rice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup lightly packed coarsely chopped cilantro

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
  • Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
  • Sprinkle cilantro over stew. Serve over rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 5 g, TransFat 0 g

SLOW-COOKER HEARTY PORK STEW



Slow-Cooker Hearty Pork Stew image

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 10

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) Progresso™ chicken broth (4 cups)
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

Steps:

  • Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
  • Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
  • Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

PANAMA PORK STEW RECIPE



Panama Pork Stew Recipe image

Provided by á-6184

Number Of Ingredients 10

2 small sweet potatoes (about 3/4 pound), peeled and cut into 2-inch pieces
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 ‑1/4 pounds pork stew meat, cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes
1/4 cup water
1 to 2 1 to 2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander

Steps:

  • Place potatoes, corn, green beans and onion in slow cooker. Top with pork. Combine tomatoes, water, chili powder, salt and coriander in medium bowl. Pour over pork in slow cooker. Cover; cook on LOW 7 to 9 hours.

CROCK POT PANAMA PORK STEW



Crock Pot Panama Pork Stew image

I'm so glad I found this recipe. It's a deliciously different combination of ingredients and flavors.

Provided by Lorac

Categories     Stew

Time 9h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 small sweet potatoes, peeled and cut into 2 inch pieces (I use red skinned yams, about 12 oz)
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
1 cup chopped onion
1 1/4 lbs lean pork, cut into 1 inch cubes
1 (14 1/2 ounce) can peeled diced tomatoes
1 -2 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 cup water

Steps:

  • Layer potatoes, corn, green beans, onion, and pork in the bottom of a crock pot.
  • Add tomatoes, chili powder, salt, coriander and water to a large bowl, stir to combine and pour over crock pot ingredients.
  • Cover and cook on Low 7-9 hours.

SLOW COOKER PORK STEW



Slow Cooker Pork Stew image

This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.

Provided by Tara Jill Emerson

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h20m

Yield 6

Number Of Ingredients 12

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

Steps:

  • Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
  • Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
  • Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
  • Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g

CROCK POT PORK STEW



Crock Pot Pork Stew image

Make and share this Crock Pot Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 1/2 lbs boneless pork, cut into cubes
1/2 lb baby carrots
3/4 lb potato, cut in chunks
1/2 cup chopped green pepper
1 (16 ounce) package frozen mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 (14 ounce) can chicken broth
2 (1 1/4 ounce) packages brown gravy mix

Steps:

  • Heat oil and brown pork.
  • In large bowl combine all ingredients except broth and gravy mixes.
  • Pour into crock pot.
  • Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
  • Cover and cook on low for 8 hours.

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